Take remaining sugar and eggs in a bowl. Mix them well and add margarine/butter. After mixing them all, start adding flour slowly. Stir in baking powder and vanilla. Knead until the dough gets soft as the cookie dough.

Grease a large Pyrex or tart tray and arrange the dough over evenly (make sure to make ~1/3 inch thick).

Take meatball ingredients in a bowl and mix them all using your hands. Make hazelnut size or walnut size meatballs. Keep them in the refrigerator for about 15-30 minutes.

Meanwhile, take canola oil in a pot and stir in flour. Over medium heat sauté for about 3 minutes or until the flour turns yellow. Stir in tomato paste and tomatoes. Cook for about 3-4 minutes stirring occasionally.

Add 6 cups of water and bring to a boil. Add the meatballs and cook over low-medium heat until the meatballs are cooked (for about 15-20 minutes). Sprinkle with pepper.

Friday, September 10, 2010

Peel peaches and cut them in cubes or any shape you like (not thin). Place one layer peach one layer sugar into a pot. Then keep in the refrigerator overnight. The next day bring it to a boil over high heat. Then, reduce the heat and cook stirring occasionally until it thickens (for about 35-40 minutes). Stir in lemon juice and cook for 1-2 minutes. Pour into jars or containers with lids.

Place the lukewarm water, honey and the yeast into a bowl. Stir well to dissolve the honey and the yeast. Add milk, canola oil, salt and flour; knead for 10 minutes, till dough becomes elastic. The more you knead the better your bread will come out. Cover the dough with a plastic wrap or a clean cloth (see the picture) and let it rest for 2 hours in a warm place, till it rises up to double its volume (see the picture). Place dough on the counter and punch to release air. Cut the dough into two pieces then make a loaf shape. Grease two loaf pans and place both of the dough pieces. Cover it with a clean cloth and leave it for ½-1 hours to rise in a warm place (If you have time let it rest for 2 hours).

Mix 1 Tbsp yogurt and 1 Tbsp water in a small bowl, then brush the surface of the bread with this glaze. Preheat the oven to 400F (200C). Place the bread on the middle rack. Bake for 25-30 minutes or until becomes golden brown. Take out of the oven and cover with a clean cloth or towel to keep the bread soft.

ENJOY

P.S: Do not use metal container when kneading or resting the dough. Metal spoils the texture of dough.